Contributed By: EatingWell
Eatingwell
Here's an easy, new take on pizza: pita rounds that hold a fennel and chicken saute and that are then baked until the cheesy topping melts. Although great warm, they're just like pizza: a fabulous lunch out of the fridge the next day.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
2 teaspoons Extra-virgin olive oil
1 Bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish
1 Red bell pepper, thinly sliced
8 ounces Boneless, skinless chicken breast, very thinly sliced crosswise
4 6 1/2-inch whole-wheat pitas or eight 4-inch whole-wheat pitas
1 cup Shredded provolone cheese
Freshly ground pepper to taste
Preparation
1. Preheat oven to 500°F.
2. Heat oil in a large nonstick skillet over medium heat. Add fennel and bell pepper and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.
3. Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes. Sprinkle with chopped fennel tops and serve warm.
Cook's Notes
Nutrition Information
Calories: 447
;
Total Fat: 13 g
;
Saturated Fat: 6 g
;
Carbohydrates: 53 g
;
Protein: 30 g
;
Vitamin A: 1750 IU
;
Vitamin C: 96 mg
;
Calcium: 250 mg
;
Sodium: 660 mg
;
Fiber: 10 g